PAN-SEARED EGG TOFU “SCALLOPS” WITH SWEET CHILE SAUCE RECIPE

RECIPE

Pan-Seared Egg Tofu Scallops with Sweet Chile Sauce

Serves 2 as a snack or side dish

One 8.64 ounce package egg tofu

About 1 tablespoon canola oil
About 2 teaspoons cornstarch
Thai Sweet Chile Sauce, homemade or store bought
1 tablespoon scallion rings, green part only

1. Cut the package on the dotted line and then remove the tofu from the plastic. Cut it into 1-inch-thick rounds.

Trim the uneven ends so they are more or less flat, which makes them easier to cook. Put on a double layer of paper towel to drain for 5 to 10 minutes.

2. Heat a small nonstick skillet over high heat. Pour in enough oil to film the bottom. Blot the tofu pieces dry and then dip the cut ends in a bit of cornstarch.

Pan-fry the tofu for 1 to 2 minutes per side, until golden brown. Reduce the heat if the pan smokes.

While the tofu fries, put about 2 tablespoons of Thai sweet chile sauce on a small serving plate. Sprinkle about 2 teaspoons of the scallion rings on top.

When the tofu finishes pan-frying, transfer the pieces to the serving plate. Top with a little more sweet chile sauce and the leftover scallion. Serve immediately.
FULL RECIPES